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blue bowl filled with watermelon and basil salad
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Watermelon Salad with Basil

This watermelon salad with basil is the perfect summertime treat! It's light, refreshing, and so easy to make. Plus, it looks beautiful on a plate – your friends will be impressed when they see this at your next barbecue!
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 297kcal
Author Jennifer Draper

Ingredients

  • 1 mini seedless watermelon about 4 cups
  • 1/2 cucumber
  • 1/4 cup crumbled goat cheese
  • 1/4 cup basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste

Instructions

  • Remove watermelon from rind and cut into small bite sized chunks
  • Cut cucumber into quarters lengthwise and then remove any excess seeds
  • Slice quartered cucumber into 1/4 inch slices
  • Toss watermelon and cucumber in bowl with remaining ingredients
  • Let rest covered in fridge for at least 30 minutes and toss again before serving

Notes

  • use a mini watermelon and seedless cucumber for best results
  • leftovers can be stored in fridge for 2-3 days
  • other fruits/cheeses can be added for variety

Nutrition

Calories: 297kcal | Carbohydrates: 58g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 44mg | Potassium: 882mg | Fiber: 3g | Sugar: 47g | Vitamin A: 4436IU | Vitamin C: 62mg | Calcium: 72mg | Iron: 2mg